Beef and Bok Choy Stir-Fry

Jose Picayo
Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced
  • kosher salt and black pepper
  • 4 heads baby bok choy, quartered
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon brown sugar

Directions

  1. Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
  2. Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
  3. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
By Sara Quessenberry,  October 2009

Quick Tip

Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

Nutritional Information

  • Per Serving
  • Calories 406
  • Fat  11g
  • Sat Fat  4g
  • Cholesterol  38mg
  • Sodium  584mg
  • Protein  29g
  • Carbohydrate  46g
  • Fiber  1g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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